CAVATELLI W/RABBIT SUGO Recipe

Cook the Rabbit

In a large pot, heat olive oil over medium heat. Add the diced rabbit meat and brown on all sides, about 5-7 minutes. Remove the rabbit and set aside.

Sauté the Vegetables

In the same pot, add the garlic, onion, carrot, and celery. Sauté until softened, about 5 minutes.

Add Tomato Paste and Wine

Stir in the tomato paste, then add the red wine. Bring to a simmer and let it cook for about 3 minutes.

Simmer the Sugo

Return the rabbit to the pot, add the chicken broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for about 45 minutes, or until the rabbit is tender.

Cook the Cavatelli

While the sugo simmers, cook the cavatelli pasta according to package instructions until al dente. Drain and set aside.

Combine and Serve

Remove the bay leaf from the sugo. Toss the cooked cavatelli with the rabbit sugo. Serve warm, topped with grated Parmesan cheese.